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PESTO FRITTATA

INGREDIENTS:
Choose any 3 or 4 ingredients, cut to a uniform small size:
new potatoes
red or green peppers
broccoli
green beans
carrots
cherry tomatoes
zucchini
mushrooms
shallots
onions
chives
fresh herbs

DIRECTIONS: Melt some butter and a little olive oil in a skillet or oven-safe sauté pan. Sauté the veggies briefly, stirring frequently. After a few minutes, add just a little water (1-2 Tbsp), partially cover the pan, and steam over low heat until the vegetables are tender crisp. Thin approximately 2 Tbsp All-Natural Pesto (any variety) with a little warm water or cream (1-2 tsp), then dribble the pesto sauce over vegetables in the pan. Pour a few beaten eggs over this and scatter crumbled cheese and minced parsley over all. Cover and cook over low heat (or put in pre-heated 325-degree oven for 2 minutes) just until set. Serve hot in wedges.

2 SERVINGS

from PESTOS!: COOKING WITH HERB PASTES

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